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Grilled Eggplant Rollups

Grilled Eggplant Rollups


"Tasty grilled eggplant complements the flavors of goat cheese and roasted red pepper in this 'couldn't be easier' recipe that is good served hot, cold, or as leftovers. To re-warm, place on low-heat grill for 2 minutes."
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51 m servings 148 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 148 kcal
  • 7%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 3.3g
  • 1%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 310 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Arrange eggplant slices on a large plate and sprinkle both sides with salt. Refrigerate until water has been drawn out, at least 30 minutes. Rinse eggplant slices and pat dry with a paper towel.
  2. Preheat grill for medium heat and lightly oil the grate.
  3. Lightly brush both sides of eggplant slices with olive oil and season with Italian seasoning.
  4. Grill eggplant slices on the preheated grill, exactly 3 minutes per side. Spread goat cheese on 1 side of each eggplant slice and sprinkle with roasted red peppers. Serve open-faced or rolled up.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 7
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More, more, I want more! This is worthy of 10 stars! I wasn't sure what size eggplant to use - the one I used was about a medium size. I didn't use all of it, probably about 2/3 of it. I ended u...

Had to substitute cream cheese for the goat cheese. Thanks for teaching us how to grill eggplant. We added garlic and Asiago cheese. Looks as elegant as it tastes.

Easy to make and tastes great. Don't cut the eggplant too thin because it gets thinner as you grill it and can tear when you spread the goat cheese on it. I made it just like the recipe said, th...

Very delicious. I used zucchini, as part of a challenge, sliced length wise on a mandolin and let them air dry to remove some of the moisture. Thinly julienned fresh red pepper and pan grilled...


these are delicious and healthy! they make a great appetizers and taste good piping hot or cool to room temperature!

This was our first taste of goat cheese. I could only find it with herbs already in it but it was very tasty. Nice tang to it and a cream cheese like consistency. Personal preference would b...

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